No hay artículos en el carro
No hay artículos en el carroSartén con doble asa de hierro, 26 cm, color negro.
でれすけ
Comentado en Japón el 8 de enero de 2025
￥11,159 で購入。お得に買えました。たまに掘り出し物があるんですよね〜
LL
Comentado en los Estados Unidos el 28 de enero de 2025
Takes a little while to figure out how to use so food doesn't stick. Heating it slowly helps
george murray
Comentado en el Reino Unido el 22 de octubre de 2023
My pan arrived today - 2 days after ordering. It was very well packed (Amazon) and came in its Staub box within.May I please be presumptuous and write the following for those who maybe have not cooked with cast iron before? I advise doing some internet research before choosing the right product for you. There are many manufacturers available and prices range from cheap to expensive. Remember that you get what you pay for and although you may consider the cost of some pans as being sky-high, you will be paying for quality and reputation. The top manufacturers are Le Creuset and Staub and these are used by top chefs for being consistently reliable with excellent heat retaining properties. The downside is that they are heavy - very heavy - and when you add in the weight of the cooked contents, this may be prohibitive for anyone with arthritic hands, elbow joints, and shoulders. There are spun cast iron pots and pans sold here in Britain (see internet) and, being spun, are considerably lighter. They are of good quality, come pre-seasoned but will require re-seasoning from time to time.There are definitely some do's and don'ts with cast iron cookware, the most important being the initial heating and the use of oils. Personally, I use rapeseed oil which is healthy and can be heated to safely high levels as opposed to olive oil which is used mainly for dressings. Bring your pan SLOWLY to heat on a MEDIUM heat for approximately 3 - 5 minutes and pour a little oil into the pan before bringing it up to heat. NEVER heat a pan without oil. I suspect that some complain their items stick in the pan because they haven't used their pans corectly. Removing the pans from the heat source before the end of cooking time will save energy and allow the food to continue cooking due to the pans' heat retention properties.The second most important thing to consider is cleaning. If you don't carefully read the instructions on how to clean your pan, you could be inviting trouble. ALWAYS read ALL the instructions and familiarize yourself with them before using your cookware. Please always keep in mind that paying additional attention to the rims of your pans will keep them in good order: rub in a little oil after washing and drying and never store a badly dried pan.I humbly submit that if you follow this advice, you wil enjoy many years of happy, successful cooking in cast iron cookware - whether enameled or not. An excellent book of instructions comes with every Staub item you buy.
Fier Gaulois
Comentado en Francia el 13 de septiembre de 2022
Très bonne marque, qualité parfaite, durable, saint pour la santé, bonne finition, entretient facile, tres bonne cuisson, un réel plaisir de cuisiner avec. Grand modèle. Bord assez haut donc pratique pour remuer les aliments à l'intérieur.A acheter lors de promotion pour un meilleur rapport qualité/prix
Mel
Comentado en Australia el 29 de enero de 2021
If you don't have this pan in your life and you love cooking,then you are missing out the joy of cooking with this pan!!! Just saying!
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